Queso Dip Recipe
It’s a cheesy kind of day. I decided that there is absolutely nothing wrong with feeding your family queso for lunch when you plan on watching football games all day. I know that everyone has their own version of this Velveeta classic queso dip, but I have a few secrets that I’m willing to share with y’all (courtesy, in part, of my fabulous sister-in-law and some trial and error on my part).
This can be made in a crockpot to melt down and stay warm throughout the games or, cheater style in a saucepan to melt down faster.
Starting with a 2lb block of Velveeta, cube it up and throw it in the pot.
Add one can of Rotel with all of its juiciness, and then one can, drained. Add one can of cream of mushroom soup to the party.
Sprinkle in some onion powder and garlic powder.
Mix it all up so the cheese cubes are covered in the Rotel/mushroom mixture and set heat to medium-low.
Best Queso Dip Recipe
- 1 – 2lb block of Velveeta, cubed
- 2 – 10oz cans Rotel, drain juices from 1 can
- 1 – 10.5oz can cream of mushroom soup
- 1/4-1/2 teaspoon garlic powder, to taste
- 1/4-1/2 teaspoon onion powder, to taste
In a medium saucepan, or crockpot, add cubed Velveeta, Rotel, mushroom soup and spices. Stir to combine. Melt down on medium-low heat, stirring occasionally to help cheese cubes melt and prevent burning.
Serve warm over chips, or in a bowl for dipping. Refrigerate leftovers in a covered container.
Cook time: 15-25 minutes
Makes: 8-ish cups